Hot Chocolate Marshmallow Cookie Cups are easily made with hot chocolate mix, marshmallows and a few other basic ingredients. The perfect bite sized winter cookie recipe!
Hot Cocoa Marshmallow Cookie Cups are so easy to make and they are absolutely delicious! Cookie cups are so fun to make, because you can always find something fun to put in the middle – in this case, a marshmallow was the obvious choice because marshmallows and hot chocolate just go so well together!
HOT CHOCOLATE MARSHMALLOW COOKIE CUPS
Hot Chocolate Cookie Cups are made by mixing hot cocoa mix into a simple cookie dough. Place the dough in a mini muffin tin to make the cookies into a perfect little cookie cup. Cut some large marshmallows in half and place one half in each cookie cup to top it off. You can’t have hot cocoa without marshmallows, right?
These cookie cups are perfect for those cold, snowy winter days that happen far too often at this point in the year. Something about the flavor of hot chocolate just makes that cold weather slightly more tolerable, right?! I used regular hot chocolate mix with this batch, but I’m excited to try making these again with some other flavors of hot cocoa mix. I bet mint chocolate or chocolate raspberry would be absolutely amazing in this recipe!
As with most cookies, these cookies are best served warm because then the marshmallow is all melty and gooey. If you don’t get a chance to eat them all shortly after they come out of the oven, you can just stick each one in the microwave for about 10 seconds and they get perfectly warm and soft again. I know this from experience. A lot of it!
INGREDIENTS IN HOT CHOCOLATE COOKIE CUPS
Butter – You will need two and a half sticks (1 1/4 cup) of softened butter. Make sure the butter is at room temperature before mixing with the other ingredients.
Sugars – You will need regular granulated sugar and light brown sugar as well. For best results, make sure the brown sugar is fresh and soft.
Eggs – Two large eggs will help bind everything together.
Vanilla extract – The higher the quality of the vanilla, the better.
Flour – You will need 3 1/4 cups of all-purpose flour. You can use cake flour as well.
Hot cocoa mix – You will need either 4 packets of instant hot cocoa OR 1/2 cup hot cocoa mix. You can use any flavor or brand that you’d like, but just make sure that it is NOT sugar-free!
Baking soda and baking powder – These are the leavening agent in the cookies, so make sure your baking soda and baking powder are not old or expired.
Marshmallows – You will need about 24 of the large marshmallows. If you cut them in half, they fit perfectly in each cookie cup. I like to cut them with kitchen shears – that seems to be easier than using a knife. Just make sure to grease them up between every few marshmallows so that they don’t stick!
HOW TO MAKE HOT CHOCOLATE COOKIE CUPS
Preheat oven to 350° and grease two mini muffin pans (the recipe makes about 48 cookie cups).
Beat butter and sugars in large bowl until light and fluffy (about 2-3 minutes). Add eggs and vanilla and mix for another 2-3 minutes.
Combine flour, hot cocoa mix, baking soda and baking powder in a separate bowl.
Gradually beat the dry mixture into the butter mixture until well blended.
Use a small cookie scoop to place the dough into a mini muffin pan and then bake for about 9-10 minutes. Cut the large marshmallows in half and lightly press each half into the baked cookie cups to make the indentations. Bake for another 1-2 minutes so the marshmallow can slightly melt.
Let the cookie cups cool for about 10-15 minutes before removing and placing on wire racks to cool completely. Although I actually prefer to eat them warm. So maybe don’t cool them all the way before devouring. 😉
HOT CHOCOLATE MARSHMALLOW COOKIE CUPS
Ingredients
- 1 ¼ cups butter softened
- 1 cup granulated sugar
- ⅔ cup packed brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3 ¼ cups flour
- 4 packets instant hot cocoa (OR 1/2 cup hot cocoa mix) NOT sugar-free
- 1¼ tsp. baking soda
- 1 tsp. baking powder
- 24 large marshmallows Cut in half.
Instructions
- Preheat oven to 350° and grease two mini muffin pans (the recipe makes about 48 cookie cups).
- Beat butter and sugars in large bowl until light and fluffy (about 2-3 minutes). Add eggs and vanilla and mix for another 2-3 minutes.
- Combine flour, hot cocoa mix, baking soda and baking powder in a separate bowl.
- Gradually beat the dry mixture into the butter mixture until well blended.
- Use a small cookie scoop to place the dough into a mini muffin pan and then bake for about 9-10 minutes. Cut the large marshmallows in half and lightly press each half into the baked cookie cups to make the indentations. Bake for another 1-2 minutes so the marshmallow can slightly melt.
- Let the cookie cups cool for about 10-15 minutes before removing and placing on wire racks to cool completely. Although I actually prefer to eat them warm. So maybe don't cool them all the way before devouring. 😉
Nutrition
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HOW TO KEEP COOKIE CUPS FROM STICKING TO THE PAN
The mini muffin tin needs to be well greased so that the cups don’t stick to the pan. You can use regular non-stick spray, but I prefer to use Baker’s Joy Baking Spray because it has flour in it and works so much better for baked goods that tend to stick! I use this every time I make muffins or cookie cups or use a Bundt pan! The other thing that helps is to use a silicone muffin pan. That way, when you remove the cookie cups, you can just press up from the bottom to remove them and it’s so much easier!
TIPS FOR MAKING PERFECT COOKIES:
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
- Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either really cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5 second intervals, being very careful to pull it out before it melts. I actually like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it!
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookie cups to be exactly the same size, a cookie scoop is the way to go.
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake in the pan for a couple more minutes so that’s ok!
LOVE HOT COCOA? SOME OF OUR FAVORITE HOT CHOCOLATE RECIPES:
- Banana Split Hot Chocolate
- Hot Chocolate Dip
- Hot Chocolate Bombs
- Hot Chocolate Cupcakes
- Hot Chocolate Christmas Cookies
- Slow Cooker Hot Chocolate
- Hot Chocolate Snack Mix
- Frozen Hot Chocolate
- Hot Cocoa Cookies
- Swiss Miss Chocolate Chip Cookie Bars
Hot Chocolate Marshmallow Cookie Cups are easily made with hot chocolate mix, marshmallows and a few other basic ingredients. The perfect bite sized winter cookie recipe!
Joyce Leonard says
where is the recipe? when I clicked on full recipe here
nothing appeared.
Nellie says
Here is the link for the recipe: https://www.krusteaz.com/baking-ideas-advice/blog/hot-chocolate-marshmallow-cookie-cups. It seems to be working on my end, but sometimes technology just doesn’t work the way we want it to! Let me know if you have any more problems accessing the link.
Janet says
The recipe is not on the Krusteaz for the Hot Chocolate Marshmallow Cookie Cups. Any chance of you putting the recipe on your cite?
Nellie says
So sorry they took that recipe down…I’m working on getting the recipe added to our site soon!
Traci says
yeah, I looked on Krusteaz website and could not find this recipe. 🙁
Jan says
Ignore the star. I only have a question: I have only the sugar-free Swiss Miss mix. Why do you specifically say not to use it?
MotherMaier says
The chocolate chips are just a photo enhancement? Or were they omitted from the ingredient list?? Personally, I think the mini ones would be a perfect addition.
Nicole says
Mini chocolate chips look adorable in this recipe, don’t you think? While they’re not necessary to make the recipe, it just illustrates that you can dress up these cookie cups however you want.
Sara says
I made these for a party at my child’s school and they were a huge hit! The teacher took some home to share with her husband but he never got them – she couldn’t resist eating them all!
Nellie says
Thanks Sara! So glad everyone enjoyed them!